Recipe information
Ingredients for - Butternut Squash and Barley Soup
1. 1 small butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-inch cubes (about 6 cups) -
4. 3/4 cup medium pearl barley -
8. 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes -
14. 1 cup cubed cooked turkey -
How to cook deliciously - Butternut Squash and Barley Soup
1. Stage
Place all ingredients except turkey in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-7 hours or until squash and barley are tender.
2. Stage
Stir in turkey; cook, covered, 15 minutes or until heated through.
